Peach and Passion-Fruit Phyllo Tarts

Ingredients

• three 17- by 12-inch phyllo sheets
• thawed if frozen
• 1 tablespoon unsalted butter
• 2 tablespoons crushed amaretti* (Italian almond macaroons)
• 1 1/2 cups nonfat vanilla yogurt
• 2 tablespoons sugar
• 3 firm-ripe peaches
• 1 passion fruit*
• 1 teaspoon honey
• *available at specialty foods shops and some supermarkets

Instructions

1. Preheat oven to 425F.
2. Stack phyllo between 2 sheets of wax paper and cover with a kitchen towel.
3. In a very small saucepan melt butter.
4. On a work surface brush 1 phyllo sheet with half of melted butter.
5. Top buttered phyllo with a second phyllo sheet and brush with remaining butter.
6. Sprinkle amaretti crumbs evenly over second phyllo sheet and top with remaining phyllo sheet.
7. Cut phyllo stack into quarters and fit 1 quarter into each of four 3-inch tart pans with removable fluted rims.
8. Fold in pastry overhang to form a shallow crumpled edge.
9. Bake shells on a baking sheet in middle of oven until golden, about 15 minutes, and cool in pans on a rack.
10. Shells may be made 1 day ahead and kept in tart pans, loosely covered, in a cool, dry place.
11. Line a sieve with a double thickness of cheesecloth or a paper towel and set over a bowl.
12. Drain yogurt in sieve, covered and chilled, at least 1 hour.
13. Discard liquid and transfer yogurt to a bowl.
14. Stir in sugar.
15. Halve and pit peaches and cut into 1/2-inch-thick wedges.
16. Transfer wedges to a small bowl.
17. Halve passion fruit and scoop flesh and seeds into bowl.
18. Stir in honey until combined well.
19. Fruit mixture may be made 2 hours ahead and kept chilled, covered.
20. Just before serving, remove shells from pans and divide yogurt among shells, smoothing tops.
21. Top yogurt with fruit mixture.